Post Marathon Lamb Beet Burgers With Tzatiki & Sweet Potato Wedges

23rd April 2018

Marathon done, it’s time for the post-run reward. Rumour has it that Sir Mo’s has a penchant for burgers, and we don’t blame him.

Raise a bap to your marathon efforts with our lean lamb burgers and wedges – they contain the ideal recovery combination of carbs and protein to replenish depleted energy stores and soothe sore muscles – with antioxidants from beetroot and spices to help tired bodies recuperate.

Nominate a generous friend or family member to make these on your behalf – you’ve earned a rest.

Ingredients – Serves 4

For the burgers

500g lean lamb mince (10% fat)

150g sweet cooked beetroot, grated or finely chopped

1 tsp. ground cumin

1 tsp. ground coriander

1 garlic clove, grated

1 egg

Oil, for brushing

4 x wholemeal buns to serve

Slices of red onion, tomato and rocket, to serve

For the Tzatiki

200g strained Greek yoghurt

½ cucumber

1 clove garlic, grated or crushed and finely chopped

Pinch of salt

Squeeze of lemon juice

Handful of mint leaves

For the wedges

2 large sweet potatoes

1 tbsp. olive oil

5 tsp. smoked paprika

Salt and pepper

How to

Grate or finely chop the beetroot using a food processor (or use gloves or a thin coat of olive oil on fingers to avoid staining your hands).

Place the beetroot a bowl and add the rest of the burger ingredients. Mix together and then divide into 4 portions and shape into burgers. Transfer to a non-stick baking sheet and place in the fridge for 30 minutes or until ready to cook (can be prepared the night before to ease up on prep).

Pre-heat your oven to 200C/400F/Gas 6. Wash the potatoes, dry and then slice into wedges. Place in a bowl and drizzle with olive oil, then add the paprika and season with salt and pepper. Toss with your hands until they are coated and then transfer to a baking tray and roast for 20-30 minutes or until cooked through and crispy on the outside.

Whilst the wedges are cooking, prepare the Tzatiki. Slice the end off the cucumber. Slice lengthways and use a spoon to remove the seeds by running it from top to bottom. Discard the seeds and grate the cucumber into the centre of a clean tea towel. Gather up the tea towel edges and squeeze to remove excess water. Stir the cucumber, chopped mint, garlic, lemon and salt into the yoghurt and transfer to a serving dish.

When the wedges are almost ready, pre-heat the grill. Remove the burgers from the fridge and brush with a little oil. Grill on each side for around 5-7 minutes until cooked through. Alternatively, you can use a griddle pan.

When everything is ready, divide the spiced wedges evenly between four plates. Place a bun on each plate. Top with a burger, layer with Tzatiki, tomato, onion and rocket and serve.